Should I wait longer to take a reading?

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IMXELITE

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I am at the two week mark of my first batch of beer. It is a Belgian white and the recipe said to wait 3 days up to 2 weeks. I have kept it at a steady 66 degrees and yesterday before I left for work the top looked clear and I heard bubbles every min or so. When I got up the temps had rose to 72 and the the blow off was bubbling at a 15 bubbles per min. Today I am still getting bubbles every min or so. Should I wait longer to take a reading?

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Yooper

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You want to make sure the readings are stable before bottling. So, at least three days before bottling, take a reading. Then take another reading on bottling day. If it's the same, you can bottle. If you're planning on bottling, say, Sunday, take a reading today!
 

GrogNerd

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good job on temp control

if you're in a hurry, you can start taking your readings now, but I would recommend waiting another week. then you can take 1 reading as your OG and go straight into bottling or kegging

I know, it's TORTURE, right?

remember: fermentation is not the only thing the yeast need to do, they like to clean up after themselves. that's really nice of them isn't it? it results in a better-tasting beer, so patience you must learn, young padawan

it gets easier once you get a pipeline going

or, do what I would do and don't listen to me, listen to Yooper
 
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IMXELITE

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Thanks for the replies guys. I think i might take a reading today after I pick up a wine Thief from my local brew shop. I am going to need my primary by next Wednesday for two brews me and my friend are doing.
 

duboman

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Curious to know what strain of Belgian yeast you used. Some strains can take a while to finish and some strains like temperatures a lot hotter than you have yours which also helps them finish.
 
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IMXELITE

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Curious to know what strain of Belgian yeast you used. Some strains can take a while to finish and some strains like temperatures a lot hotter than you have yours which also helps them finish.
The yeast used was: Wyeast # 3944 Belgian Witbier Yeast.
 

duboman

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IMXELITE said:
The yeast used was: Wyeast # 3944 Belgian Witbier Yeast.
Then your temp range is good and I would take a reading and see where it's at
 
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